Moist non-tobacco snuff product

ABSTRACT

A moist non-tobacco snuff product in pouch, particulate or compressed form for oral placement is provided. The snuff product includes cocoa fibers in an amount of 5-100% by weight of bulk material of the product, and optionally additional plant fibers. The snuff product may contain flavour supplements of food grade, such as fruits, berries, flowers, herbs, oil of fruits and edible plants. Moreover, there is described a process for preparing moist non-tobacco snuff including cocoa fibres. Cocoa fibers are provided, and optionally additional type(s) of plant fiber(s). The fiber bulk material is optionally grinded or cut and/or sieved, whereupon water, one or more humectants, and NaC1 are added. The mixture is heated, kept heated and finally cooled down. Optionally, additional ingredients chosen from the group consisting of salts, humectants, dyes, and/or flavours are added to provide the moist, non-tobacco snuff product.

FIELD OF INVENTION

The invention relates to a moist non-tobacco snuff product comprisingcocoa fibers, and optionally additional component(s) of food grade,provided in a form for oral placement. The invention further provides aprocess for production of said non-tobacco snuff product.

BACKGROUND

Use of tobacco is widespread in society. Tobacco is commonly smoked,chewed, or used as snuff. Snuff is available in two forms; dry forsniffing, and moist (or wet), for buccal placement in the mouth cavity.

Unfortunately, nicotine contained in tobacco is dependence-producing,thus creating addiction. This is one aspect of increased attention bysociety in general and the medical profession in particular.

Consequently, there exists a need for non-tobacco products asreplacement for tobacco products. In respect of snuff, this demand hasbeen satisfied by the supply of dry and moist snuff products,respectively, that are devoid of tobacco.

These products express an improved health profile, and are suitable forpeople who wish to discontinue their use of tobacco-containing snuff, oralternatively for people who want to commence using snuff, but withoutthe deleterious health effects. Moist non-tobacco snuff most closelyresembles ordinary tobacco-containing snuff, and is thus commonly thepreference. However, it lacks the full-bodied texture of ordinarytobacco-containing snuff, thus reducing its attractiveness to formersnuff users.

Moist non-tobacco snuff may, depending on the components used, beassociated with various production-oriented drawbacks. Consequently,there exists a need for an improved non-tobacco snuff product that canbe efficiently produced.

The current invention provides an improved snuff product devoid oftobacco and containing cocoa fibers, as well as a process for itsmanufacture.

DESCRIPTION OF THE INVENTION Snuff product

The non-tobacco snuff product according to the present inventionpertains to a snuff product comprising cocoa fibers. Such cocoa fibersare available commercially, and are a residual product in the productionof cocoa. During preparation, the parenchyma is removed from the cocoafruit, whereupon the cocoa beans are cleaned, dried and broken up. Theshells are separated from the nibs, whereby the shells are essentiallyfree from cocoa. The fibers are sterilized, dried and finally roasted,to produce food-grade fibers. These fibers are subsequently grinded orshredded to produce the fibers suitable as bulk material to be used inthe current invention.

According to a first aspect of the current invention, there is provideda moist non-tobacco snuff product comprising cocoa fibers in an amountof 5-100% by weight of bulk material of the product, and optionallyadditional component(s) of food grade, provided in a form for oralplacement.

According to one embodiment of the invention, the moist non-tobaccosnuff product has an amount of cocoa fibers of from 5 to 60% by weightof bulk material of the product.

According to another embodiment of the invention, the moist non-tobaccosnuff product has an amount of cocoa fibers of from 20 to 50% by weightof the bulk material of the product.

However, the moist non-tobacco snuff product may have an amount of cocoafibers in all possible intervals from 5, 10, 15, 20, 25, 30, 35, 40, 45,50, 55, 60, 65, 70, 75, 80, 85, 90, or 95% by weight of the bulkmaterial of the product, to 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60,65, 70, 75, 80, 85, 90, 95, or 100% by weight of the bulk material ofthe product.

It is understood that the percentages are stated per bulk material, i.e.the amount of material supplied at the start of the manufacturingprocess. This stated figure may deviate considerably from thepercentages, by weight, per final snuff product, due to processingfactors such as heating or dilution due to other additives.

Commonly, plant fibers such as maize fibers have been used intobacco-free snuff products. However, large amounts of maize fibres havedrawbacks in the production of non-tobacco snuff.

Snuff products only containing maize fibers are gluey, reducing theirappeal. Therefore, there has been a demand for supplemental fibers, toreduce this glueyness while simultaneously retaining the fluffiness withwhich the maize fibers contribute. The change of consistency is ofbenefit to the consumers seeking a product that more closely resemblesmoist snuff containing tobacco, commonly called “snus”.

Snuff products containing only maize fibers, oat fibers, tomato fibers,rye fibers, sugar beet fibers, potato fibers, cellulose fibers, orbamboo fibers are inherently light in colour. This creates a need fordarker colour, which can be achieved by Colouring agents such asCaramel. Cocoa fibers have a distinct advantage in that they arenaturally dark in colour.

Cocoa fibers contribute with colouring of the product, which gives theproduct a colour similar to ordinary snuff containing tobacco. Thatcolour has a certain appeal to people used to using tobacco, and it isthus a considerable advantage of using the cocoa fibers in the snuffproduct. This makes additional colouring agents in the productunnecessary, even though caramel may be added if the colour contributedby the cocoa fibers is deemed unsatisfactory. This might be the casewhen the cocoa fibers exist as a relatively small part of the product,such as 5-10% by weight of the bulk material.

Fibers that can influence colour and texture/glueyness of moistnon-tobacco snuff have long been sought after, due to thecharacteristics needed. For example, the fibers need to have a low sugarcontent, to reduce the risk of developing caries. Moreover, they shallbe free from unwanted chemical components and be available in largequantities at a reasonable cost. The search for the above has beencumbersome and has required a lot of time.

Thanks to extensive research, it has now been found that cocoa fibersmay offset the suboptimal characteristics of maize fibers. A combinationof maize fibers, or other suitable plant fibers, and cocoa fibersproduces a favourable product, compared with a product thatpredominantly consists of maize fibers, in regard of production matters.Consequently, one embodiment of the current invention pertains to amoist non-tobacco snuff product wherein the bulk material as anadditional component comprises at least one type of plant fiber chosenfrom the group consisting of maize fibers, oat fibers, tomato fibers,barley fibers, molasses fibers, rye fibers, sugar beet fibers, buckwheat fibers, potato fibers, cellulose fibers, apple fibers, and bamboofibers, citrus fibers.

Naturally, if only 5% of cocoa fibers are present in the bulk material,the full potential of the mixture of cocoa fibres with the additionalfiber component is not achieved, with regard to glueyness and colour,whereby the product may still exhibit glueyness. Likewise, a productcomprising 100% of the cocoa fibers, by weight of bulk material, wouldresult in a considerably compact product, without the fluffinessprovided by for example the maize fibers. The grinding of the cocoafibers may be adjusted to correspond to the portion of cocoa fibers usedin the final product. Another way of dealing with high and lowproportion of cocoa fiber, is to adjust glycerol level as well as finalwater content.

The bulk material of the product may also be composed exclusively ofcocoa fibers. Such a composition would exhibit a compactness, likely dueto the high fat and protein contents of the cocoa fibers, and possiblydue to residual components such as starch. A coarse grinding, however,makes way for use as snuff in a particulate form, for individualcompression by hand. The cocoa fibers have a reduced glueyness, thusreducing or even eliminating residual glue on the fingers of the personhandling the snuff. At the same time, the cocoa fibers contribute withstickiness, whereby the snuff may be compressed. Consequently, anembodiment of the invention provides the moist non-tobacco snuff productas lozenges, pellets, pods, cakes, tablets, strips, sticks or capsules,or in pouches.

Another embodiment of the current invention provides the moistnon-tobacco snuff product in particulate form.

According to a second aspect of the current invention, the snuff productaccording to the invention is provided as a commercial packagecomprising the moist non-tobacco snuff product according to theinvention in a box or bag made out of cellulose and/or metal and/or apolymer. The commercial package may be supplied with a commercial text,such as a company name or an advertising text. The text message may beprinted on the material, or alternatively be stamped thereto or comprisea moulded part thereof.

According to one embodiment, the moist non-tobacco snuff productaccording to the invention comprises as additional component(s) at leastone flavour ingredient chosen from the group consisting of fruits,berries, flowers, herbs, oil of fruits and edible plants.

The cocoa fibers contribute with a fuller taste, compared with a productconsisting exclusively of for example maize fibers. Whereas the aroma isinfluenced also at lower percentages, higher percentages of cocoa fibersare required to influence the taste of the product. Naturally, both thearoma and the taste get more pronounced with a higher content of cocoafibers. A product containing 100% cocoa fibers by weight of bulkmaterial would have an intrinsic taste that would limit the number offlavour ingredients possible.

More in detail, the ingredients listed below constitute an embodiment ofthe current invention, whereby the moist non-tobacco snuff product asadditional component(s) comprises at least one ingredient chosen fromthe group consisting of ammonium chloride, liquorice, caffeine, redclover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos,Ginger, Rose hips, white clover, sweet clover, cocoa, ginseng, guarana,arctic root, rosemary, buckthorn, bilberry, cranberry, lingonberry,anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locustbean gum, and xanthan gum. Liquorice may function as an additive and/orflavour.

Furthermore, addition of cocoa fibers to a product containing forexample maize fibers, or products only containing cocoa fibers as bulkmaterial reduces the risk of the composition getting burned to the wallsof the production mixers. Maize fibers commonly have a tendency to formsuch deposits. Moreover, the reduction of stickiness contributed by thecocoa fibers reduces clogging and the need for cleaning the productionline, thus reducing interruptions in production. Furthermore, cocoafibers function as a flow-improving agent during production. These areconsiderable advantages of the moist, non-tobacco snuff productsprovided by the current invention.

The moist non-tobacco snuff products are manufactured in accordance withthe Gothia Tek© standard (see below), which was originally anexclusively internal quality standard of Swedish Match, and which hassince become a general quality standard among several producers ofsnuff. Albeit the standard was conceived for tobacco-containingproducts, it is equally applicable for snuff products devoid of tobacco.

Explanation of Expressions Used

As used herein, the expression “moist non-tobacco snuff product” is usedas the denomination for the current fiber-based product, either inparticulate form or in a pouch. According to Swedish legislation, theproduct is not considered snuff or “snus”. By way of convenience,however, the product is referred to as snuff or “snus” throughout thispatent specification.

As used herein, the expression “sticky tobacco product” is used for asnuff product that is compactable, either manually or mechanically.

As used herein, “gluey” is a characteristic describing that the productis prone to adhere strongly to surfaces, for example duringmanufacturing.

As used herein, “oral placement” is intended to comprise placementbuccally, between the lip and gum.

As used herein, “bulk material” is used as a term for a component partthat is essentially inactive, thus minimally contributing to aroma andtaste, as long as it does not make up the majority of the product.

Flavour is a substance used to influence the aroma and/or taste of thenon-tobacco snuff product.

Additive is a substance that contributes to the texture and compositionof the non-tobacco snuff product. An additive may in its own right alsofunction as a flavour to the product.

Particulate is used herein for a particle size of the product whichenables the final product to be provided in so-called loose form,whereby a pinch of snuff may be made in individual sizes by the personusing the product.

It is intended throughout the present description that the expression“plant fibers” embraces any plant fiber that may be useful whenmanufacturing a moist non-tobacco snuff.

The expression “water content” throughout the present description isintended to embrace a water content measured by using Karl Fischertitration which is a known method for the person skilled in the art formeasuring water (moisture) content.

Manufacturing Process for Tobacco Products in General, Useful in theCurrent Invention

When making tobacco-containing moist snuff, according to the GothiaTek®standard of Swedish Match, the main ingredients except for tobacco arenormally water, salt (table salt; NaCl) and sodium carbonate. Flavoursand humectants may also be used. Salt is added mainly for its effect ontaste but it also has a preservative action which contributes toimproved shelf life of the products. Sodium carbonate is used to givethe products their characteristic flavour profile but also stabilizesthe pH value. Sodium carbonate will convert to baking soda immediatelyafter it is added. Flavours in general are natural or nature identicalcompounds that comply with food regulations. Flavours are usuallydissolved in alcohol when added. Most of the alcohol evaporates duringproduction. Only trace quantities remain. Humectants may also be addedto protect the products from drying out. Two types may be used: glyceroland propylene glycol. Both of them also have a preservative effect sincethey lower the water activity of the product, thus preventingmicroorganisms from growing.

The moist tobacco-containing snuff is then manufactured in two majorsteps, a) grinding (cutting) and b) processing (see FIG. 1).

a) Grinding, Sieving

The tobacco is broken up, dried and fed into a grinder. The groundtobacco is sieved into three particle size fractions, coarse, medium andfine. Pre-set quantities of the three fractions are fed into a mixersilo where the tobacco flour is mixed. After blending, the tobacco flouris fed into a storage silo, from which flour is automatically taken tothe processing operation. Each type of tobacco mixture is kept in aseparate silo.

b) Processing

Manufacturing of Swedish moist snuff is for example done in a batchoperation. The whole process may be computer controlled and can be runday and night, all week around. To start the process, tobacco flour isautomatically weighed and fed into the process blender. Water and saltis added to the batch under stirring. The batch is then heated and keptheated up for a specified time, which varies with brands. Temperatureand stirring is for example controlled by a process computer program.This part of the process is a pasteurization process. Afterpasteurization the moist snuff batch is cooled down and the rest of theingredients are added. The power of the mixing and the time period forthe mixing may be crucial for obtaining an optimal product.

Process for Manufacture According to the Invention of Non-Tobacco SnuffProduct

According to a third aspect of the invention, there is provided amanufacturing process for preparing a moist, non-tobacco snuff productcomprising cocoa fibers and optionally other plant fibers, comprisingthe steps of

(a) providing cocoa fibers, and optionally at least one additional typeof plant fiber, as a bulk material,(b) optionally grinding or cutting and/or sieving said bulk material in(a),(c) adding water, one or more humectants, and NaCl under stirring tocreate a mixture;(d) heating the mixture in (c) and keeping it heated to achieve apasteurization, followed by cooling,(e) optionally adding additional ingredients chosen from the groupconsisting of salts, humectants, dyes, flavours, additives to providethe moist, non-tobacco snuff product,(f) optionally packing the product obtained.

The non-tobacco snuff product is essentially produced in the same manneras tobacco-containing snuff (see above), which is manufactured accordingto the so-called

Gothia Tek® standard. Below, the Gothia Tek® standard for producingtobacco-containing snuff is described.

According to an embodiment of the present invention there is provided amethod wherein water is added in step (c) of the process, giving a finalwater content of approximately from 30 to 50% per weight of bulkmaterial or more of the bulk material, for example approximately from 35to 41%, as determined by Karl Fischer titration, to obtain goodperformance for packing the product in pouches.

According to another embodiment of the present invention there isprovided a method wherein the humectant is glycerol or propylene glycolor a combination thereof, for example glycerol.

According to an embodiment of the present invention there is provided amethod wherein glycerol is added in an amount from approximately 2 to15% (based on Formula II as set out below), for example fromapproximately 8 to 12%.

According to an embodiment of the present invention there is provided amethod wherein sweetening agents, flavouring agents, colour agentsand/or dyes additionally are added in step (e) of the process.

According to an embodiment of the process according to the presentinvention there is provided a method wherein NaCl is added fromapproximately 6 to 16%, for example 8 to 12%, and glycerol is added fromapproximately 2 to 15%, for example approximately 5 to 9% (the figuresare all calculated according to formula I and II, respectively).

According to an embodiment of the process of the present invention thereis provided a method wherein the heat treatment in step (d) is appliedduring approximately 1 to 30 hours, for example approximately 10 h, withmixing each quarter of an hour.

According to an embodiment of the of the present invention there isprovided a method wherein Guarana, rooibos, caffeine, ginseng, matcha,maca, mate and green tea extract is added. Guarana may be added to about16%, or down to about 4%, depending on desired caffeine level(calculations according to formula I and II as set out below). Thisinterval is desirable from a processing point of view. Furthermore,Guarana may be used both for its caffeine content as well as content ofpolyphenols, or more specific tannins. This has a health benefit as wellas taste enhancement. For an application where health and taste are infocus, the addition may be 16%. Caffeine may be added to about 16% downto 1% depending on desired caffeine level. Caffeine in this interval isdesirable from a processing point of view. The effect of caffeine can beregarded as well known. Ginseng may be added with 2%, 5%, 14% or 27% byweight of ginsenosides. Depending on ginseng quality the additions ofginseng differ considerably. All the stated ginsenoside concentrationscan be used. Starting from the lowest concentration (2% ginsenosides)from about 3 to about 9% is the desired range (calculated in accordancewith formula I and II as set out below). For higher concentration ofginsenosides, the amount of ginseng may be reduced. The addition ofhighly concentrated ginseng (27%) may be in the range of from about 0.2to about 0.8% (calculated in accordance with formula I and II as set outbelow). Irrespective of the concentration of ginsenosides an addition ofginseng up to about 20% by total weight works from a processing point ofview. Effect of ginseng can be regarded as well known, and dose dependson type of application and intended use. Green tea extract in powder orethanol can be added in levels of from about 0.5 to about 2.5%, toachieve both taste and preservation effect (calculations according toformula I and II below). The tea-type plants matcha, rooibos, maca, matecan be used the same way as green tea extract, with the same level ofaddition to the product.

Formulas for Calculating Different Levels Independent of the WaterContent of the Snuff

Formula (I) for calculating the salt addition:

${{salt}\mspace{14mu} {level}} = {{\frac{{Amount}\mspace{14mu} {of}\mspace{14mu} {Sodium}\mspace{14mu} {{Chloride}\mspace{14mu}\lbrack{kg}\rbrack}}{{Total}\mspace{14mu} {dry}\mspace{14mu} {{weight}\mspace{14mu}\lbrack{kg}\rbrack}}\lbrack\%\rbrack}^{1}\mspace{14mu} {See}\mspace{14mu} {note}\mspace{14mu} {below}}$

Formula (II) for calculating the glycerol level in the same way asabove:

$\mspace{79mu} {{{glycerol}\mspace{14mu} {level}} = {\frac{{Amount}\mspace{14mu} {of}\mspace{14mu} {{glycerol}\mspace{14mu}\lbrack{kg}\rbrack}}{{Total}\mspace{14mu} {dry}\mspace{14mu} {{weight}\mspace{14mu}\lbrack{kg}\rbrack}} \times {100\mspace{20mu}\lbrack\%\rbrack}^{1}\mspace{14mu} {See}\mspace{14mu} {note}\mspace{14mu} {below}}}$Note:¹  Total  dry  weight  should  be  calculated  in  relation  to  water  content  measured  by  Karl  Fischer  analysis

The Gothia Tek® Standard

Product requirements

GothiaTek® Limits for Undesired Components

Basis for the standard is requirements on maximum allowable limits ofcertain undesired components in Swedish Snus (snuff). These componentscan be found in nature and therefore exist in various plant species,e.g. tobacco. Some of these components have by scientists been pointedout as potential health risks if they occur in too high concentrations.The GothiaTek® standard stipulates that the following limits must neverbe exceeded.

The concentrations of the undesired components are regularly analysed inall products in quality control programs.

Declaration of Contents

A declaration of contents in accordance with food labelling shall bepublicly available for all GothiaTek® products. Substances that are usedin the manufacturing of each product shall be listed in declining orderof weight. Flavour additives shall be listed as group.

Manufacturing Requirements Raw Material Requirements

-   -   Leaf tobacco for Svenskt Snus (Swedish Snuff) by the GothiaTek®        standard shall be selected so that the limits for undesired        components in each specific product are satisfied. Leaf tobacco        for Swedish Snus (snuff) by GothiaTek® must not contain gene        modified tobacco.    -   All additives in Swedish Snus (snuff) by GothiaTek® shall be        approved food additives, or approved tobacco additives,        according to the specific regulations in each country where the        products are actively marketed.    -   Material which is used in packaging of Swedish Snus (snuff) by        GothiaTek® shall be approved for food packaging.

Process Requirements

-   -   Swedish Snus (snuff) by GothiaTek® shall be heat treated in a        way which is effective enough to kill the natural microbial        flora of the tobacco to specified residual bacteria limits        (“snus (snuff) pasteurization”).    -   The manufacturing process from the point of charge to discharge        of the batch shall be performed in a closed system to prevent        the product from being contaminated by external microflora or        foreign objects.    -   The tobacco shall be comminuted in a controlled process. The        process must be able to identify and separate any foreign        object.    -   Finished Swedish Snus (snuff) by GothiaTek® shall directly after        packaging be brought into a cold storage (max. 8° C.).

Hygiene Requirements During Manufacturing

-   -   All exposure of product to an open environment such as filling        of product into consumer packages shall be performed in premises        which satisfy the sanitation requirements of food manufacturing.        These premises shall be controlled with established procedures.    -   Process equipment shall be cleaned and disinfected at least once        in every production cycle.    -   Packaging machinery shall be cleaned and disinfected at least        once every 24 hours during production days. Sanitation control        shall be made in accordance with specified procedures.    -   Control of water activity, bacteria content and shelf life        stability shall be performed on finished products according to        specified schedules and procedures.    -   Purchased packaging material which will have contact with        product shall be produced and shipped according to        specifications so that contamination of the materials is        prevented. Cleanness and sanitation standard of this packaging        material shall be controlled according to a specified schedule.    -   Results of all controls must meet the tolerance limits that are        specified for Swedish Snus (snuff) by GothiaTek®.

The present invention will now be described with in the accompanyingexamples. The examples shall merely be seen as an illustration of thespirit and scope of the current invention, and in no way whatsoever as alimitation.

SHORT DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the manufacturing process of moist snuff in accordance withthe GothiaTek® standard, when making a tobacco-containing product (priorart).

FIG. 2 shows a flow chart for the manufacture of plant fiber-based snuffportions according to the present invention.

EXAMPLES

According to the first aspect of the current invention, there isprovided a moist non-tobacco snuff product, wherein the plant fibers arecocoa fibers in combination with maize fibers and the fractiondistributions are as follows:

The fraction distribution for the maize fibers (obtainable from NorfoodsSweden AB, Box 104, 201 21 Malmö, Sweden) was as follows:

8-20%<100 μm,100 μm<22-34%<160 μm,160 μm<28-45%<250 μm, and16-37% of the fiber blend>250 μm

The fraction distribution for the FICAO cocoa fibers (obtainable fromFemtorp AB, Travbanegatan 3, 213 77 Malmö, Sweden) was as follows:

80-94%<100 μm,100 μm<2-10%<160 μm,160 μm<1-10%<250 μm, and1-5% of the fiber blend>250 μm

The fraction distribution for special quality of Cocoa fibers (asdefined below) was as follows:

10-30%<100 mm100 mm<2-15%<160 mm,160 mm<3-20%<250 mm, and30-60% of the fiber blend>250 mm

The aforementioned special quality of Cocoa fiber is not commerciallyavailable, but can be ordered in larger quantities from supplier ofFICAO cocoa fiber, or be grinded in pilot scale knife mills. The abovefraction distribution can be obtained with standard grids for knifemills.

Example 1

Moist non-tobacco snuff in accordance with an embodiment of the firstaspect of the invention was manufactured in accordance with theGothiaTek® standard as set out above. Said snuff was not filled intopouches. The fibers used were maize and cocoa fibers. Coarse maize(SOFABRAN™ F 184-400 (maize)) and

Fine maize, (SOFABRAN™ F 184-80 (maize))

Cocoa fiber (FICAO), or special quality of cocoa fiber as describedabove

NaCl was added to approximately 6-16%, for example 8-12%

Glycerol was added to 2-15%, for example 5-9%. The calculations for NaCland Glycerol were in accordance with the above-mentioned formulas (I)and (II). The maize fibers were obtained from NORFOODS SWEDEN AB, andthe Cocoa fibers FICAO were obtained from Femtorp AB.

The maize fibers and the cocoa fibers were mixed (as set out below).

The bulk material proportions were:

Maize fibers 80% (fraction distribution according to detaileddescription of the invention above)

FICAO cocoa fibers 20% (fraction distribution according to detaileddescription of the invention above). Here water was added and short timeheat treatment (pasteurization) was applied during 10 h with mixing eachquarter of an hour. Flavour was added and pH was stabilised by theaddition of sodium carbonate. By using this process a well tastingproduct was achieved.

Example 2

Moist snuff in accordance with an embodiment of the first aspect of theinvention was manufactured in accordance with the GothiaTek® standard asset out above, and said snuff was not filled into pouches. The fibersused were maize and cocoa fibers.

Coarse maize (SOFABRAN F 184-400 (maize)) and

Fine maize, (SOFABRAN F 184-80 (maize))

Cocoa fiber (FICAO), or special quality of cocoa fiber as describedabove.

NaCl was added to approximately 6-16%, for example 8-12%

Glycerol was added to 2-15%, for example 5-9%.

The calculations for NaCl and Glycerol were in accordance with the abovementioned formulas (I) and (II). The maize fibers were obtained fromNORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained fromFemtorp AB.

The maize fibers and the cocoa fibers were mixed (as set out below).

The bulk material proportions were:

Maize fibers 60% (fraction distribution according to detaileddescription of the invention above)

FICAO cocoa fibers 40% (fraction distribution according to detaileddescription of the invention above)

Here water was added short time heat treatment, pasteurization, wasapplied during 10 h with mixing each quarter of an hour. Flavour wasadded and pH was stabilised by the addition of sodium carbonate. Byusing this process a well tasting product was achieved.

Example 3

Moist snuff in accordance with an embodiment of the first aspect of theinvention was manufactured in accordance with the GothiaTek® standard asset out above, and said snuff was not filled into pouches. The fibersused were maize and cocoa fibers.

Coarse maize (SOFABRAN F 184-400 (maize)) and

Fine maize, (SOFABRAN F 184-80 (maize))

Cocoa fiber (FICAO), or special quality of cocoa fiber as describedabove.

NaCl was added to approximately 6-16%, for example 8-12%

Glycerol was added to 2-15%, for example 5-9%.

The calculations for NaCl and Glycerol were in accordance with the abovementioned formulas (I) and (II). The maize fibers were obtained fromNORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained fromFemtorp AB.

The maize fibers and the cocoa fibers were mixed (as set out below).

The bulk material proportions were:

Maize fibers 95% (fraction distribution according to detaileddescription of the invention above)

FICAO cocoa fibers 5% (fraction distribution according to detaileddescription of the invention above)

Here water was added and short time heat treatment, pasteurization, wasapplied during 10 h with mixing each quarter of an hour. Flavour wasadded and pH was stabilised by the addition of sodium carbonate. Byusing this process a well tasting product was achieved.

Example 4

Moist snuff in accordance with an embodiment of the first aspect of theinvention was manufactured in accordance with the GothiaTek® standard asset out above, and said snuff was not filled into pouches. The onlyfiber used was cocoa fiber. Cocoa fiber, of special quality as describedabove.

Water was added to achieve approximately 30-41% water content, forexample 30-35%.

NaCl was added to approximately 6-16%, for example 8-12%

Glycerol was added to 2-15%, for example 5-9%.

The calculations for NaCl and Glycerol were in accordance with the abovementioned formulas (I) and (II). The Cocoa fibers FICAO were obtainedfrom Femtorp AB.

Here glycerol and water in the lower end of the given interval wasadded, and then short time heat treatment, pasteurization, was appliedduring 10 h with mixing each quarter of an hour. Flavour was added andpH was stabilised by the addition of sodium carbonate. By using thisprocess a well tasting product was achieved. This process and choice offiber provides an advantageous option for presentation of the product inparticulate form.

1. A moist non-tobacco snuff product comprising cocoa fibers in anamount of 5-100% by weight of bulk material of the product, andoptionally additional component(s) of food grade, provided in a form fororal placement.
 2. The moist non-tobacco snuff product according toclaim 1, wherein the amount of the cocoa fibers is from 5 to 60% byweight of bulk material of the product.
 3. The moist non-tobacco snuffproduct according to claim 1, wherein the amount of cocoa fibers is from20 to 50% by weight of the bulk material of the product.
 4. The moistnon-tobacco snuff product according to claim 1, wherein the bulkmaterial as an additional component comprises at least one type of plantfiber chosen from the group consisting of maize fibers, oat fibers,tomato fibers, barley fibers, molasses fibers, rye fibers, sugar beetfibers, buck wheat fibers, potato fibers, cellulose fibers, applefibers, bamboo fibers, citrus fibers.
 5. The moist non-tobacco snuffproduct according to claim 1, wherein the bulk material is in acompacted form provided as pouches, lozenges, pellets, pods, cakes,tablets, strips, sticks or capsules, or in pouches.
 6. The moistnon-tobacco snuff product according to claim 1, wherein the non-tobaccosnuff product is provided in particulate form.
 7. The moist non-tobaccosnuff product according to claim 1, wherein the product as additionalcomponent(s) comprises at least one flavour ingredient chosen from thegroup consisting of fruits, berries, flowers, herbs, oil of fruits andedible plants.
 8. The moist non-tobacco snuff product according to claim1, wherein the product as additional component(s) comprises at least oneingredient chosen from the group consisting of ammonium chloride,liquorice, caffeine, red clover, Echinacea, Green tea extract, Maca,Mate, Matcha, Roiboos, Ginger, Rose hips, white clover, sweet clover,cocoa, ginseng, guarana, arctic root, rosemary, buckthorn, bilberry,cranberry, lingonberry, anise, clove, gum tragacanth, gum arabic, gumacacia, gum karaya, locust bean gum, and xanthan gum.
 9. A commercialpackage comprising the moist non-tobacco snuff product according toclaim 1 in a box or bag made out of cellulose and/or metal and/or apolymer.
 10. A process for preparing a moist, non-tobacco snuff productcomprising cocoa fibers and optionally other plant fibers, comprisingthe steps of (a) providing cocoa fibers, and optionally at least oneadditional type of plant fiber, as a bulk material, (b) optionallygrinding or cutting and/or sieving said bulk material in (a), (c) addingwater, one or more humectants, and NaCl under stirring to create amixture; (d) heating the mixture in (c) and keeping it heated to achievea pasteurization, followed by cooling, (e) optionally adding additionalingredients chosen from the group consisting of salts, humectants, dyes,flavours, additives to provide the moist, non-tobacco snuff product, (f)optionally packing the product obtained.
 11. The moist non-tobacco snuffproduct according to claim 2, wherein the bulk material as an additionalcomponent comprises at least one type of plant fiber chosen from thegroup consisting of maize fibers, oat fibers, tomato fibers, barleyfibers, molasses fibers, rye fibers, sugar beet fibers, buck wheatfibers, potato fibers, cellulose fibers, apple fibers, bamboo fibers,citrus fibers.
 12. The moist non-tobacco snuff product according toclaim 2, wherein the non-tobacco snuff product is provided inparticulate form.
 13. The moist non-tobacco snuff product according toclaim 2, wherein the product as additional component(s) comprises atleast one flavour ingredient chosen from the group consisting of fruits,berries, flowers, herbs, oil of fruits and edible plants.
 14. The moistnon-tobacco snuff product according to claim 2, wherein the product asadditional component(s) comprises at least one ingredient chosen fromthe group consisting of ammonium chloride, liquorice, caffeine, redclover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos,Ginger, Rose hips, white clover, sweet clover, cocoa, ginseng, guarana,arctic root, rosemary, buckthorn, bilberry, cranberry, lingonberry,anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locustbean gum, and xanthan gum.
 15. A commercial package comprising the moistnon-tobacco snuff product according to claim 2 in a box or bag made outof cellulose and/or metal and/or a polymer.